| Author | Message | ||
| mica
Moderator Username: mica Post Number: 2096 Registered: 6-2000 |
 | ||
| valvil
Moderator Username: valvil Post Number: 654 Registered: 7-2002 |
This billet is going to grace Alain's new Balance K Valentino | ||
| palembic
Senior Member Username: palembic Post Number: 1944 Registered: 9-2002 |
Mmmmm ....IFF I am well informed this piece is coming to Belgium. Well ...it IS the land of the fantastic sausages. 'Fantastic Sausages' I think I got myself a new band name. PTBO | ||
| dubalbal
Junior Username: dubalbal Post Number: 23 Registered: 10-2004 |
TTTTTTTHHHHHHAAAAAAAANNNNNNNNKKKKKKKK YYYYYYYOOOOOOOOUUUUUUUUU VVVVVVVVAAAAAALLLLLEEENNNTTTTIIIINNNNNOOOOOOOO !!!!!!!!!!! | ||
| dubalbal
Junior Username: dubalbal Post Number: 24 Registered: 10-2004 |
Hi Paul , Perfectly right brother !!! Fantastic sausage land and ..........yyyyeeeaaaahhhhh!!!!!!! | ||
| davehouck
Moderator Username: davehouck Post Number: 1455 Registered: 5-2002 |
That's a great looking quilt! | ||
| dubalbal
Junior Username: dubalbal Post Number: 25 Registered: 10-2004 |
Hi Dave , Thanks...on that 5a will be a wine burst finish...i choose this one to have akind of " flame" look instead of a " plenty of shells " one ( see " big bubbles 3609 ).I hope you understand what i mean , my english is not perfect...btw , the bass will be : bal k 4 strings series 2 with heart omega , 32 ' , front and side red led's+dimmer and 3 position switch...i think i didn't forget anything...oh yes : 3 purpleheart laminates. Alain | ||
| bob
Advanced Member Username: bob Post Number: 376 Registered: 11-2002 |
Your english is fine, Alain, and your abbreviations are excellent... But your taste in wood is the best (or maybe your trust in Valentino?) Now, just try to be patient, because it will be worth it. -Bob (tempting to delve into this Belgium sausage thing, but probably inappropriate) | ||
| dubalbal
Junior Username: dubalbal Post Number: 26 Registered: 10-2004 |
Hi Bob , I didn't know my english was " understandable " at that point...thank you ! I choose this wood myself...and my sweet (nearly wife )angela , we picked up the same wood , so , we said : go for it ! ...about the sausage thing...well..i'll talk to paul to find the best way to explain how comes you can find really great ones ( quilted maple 5a of course...) here ... | ||
| haddimudd
Intermediate Member Username: haddimudd Post Number: 105 Registered: 6-2002 |
Very nice features! I am looking forward to see it in the featured custom section when ready. Hartmut | ||
| dubalbal
Junior Username: dubalbal Post Number: 27 Registered: 10-2004 |
...thank's Hartmut...who knows ??? it might be featured...that would be really nice ! and cool ! and great and......terrrrrriiiiiifffffiiiiicccccc!!! | ||
| haddimudd
Intermediate Member Username: haddimudd Post Number: 106 Registered: 6-2002 |
A series II with wine burst finish and purple heart neck laminates? I am sure we haven't seen this yet! Of course only Mica can tell if it will make it into the custom section, but I wouldn't be surprised if it would. Hartmut | ||
| dubalbal
Junior Username: dubalbal Post Number: 28 Registered: 10-2004 |
Harmut , all i can say is that until now and for 5 month , days will be verrryyyyyyyy long...and if by chance my bass appears on the featured custom of the month , i don't know in what "state of happinees " i'll be , hope i don't have an heart attack ...i would never see it . The most important thing for me is that i dream of an alembic series 2 for 16 years ...can you imagine that ??? so i'll do my best to hold on five more months : yeaaahhh!!!! ALAIN | ||
| dubalbal
Junior Username: dubalbal Post Number: 37 Registered: 10-2004 |
Hi Alembifriends , ...just wondering how it looks like once cut ...looking forward to see the first pics ... ALAIN | ||
| dubalbal
Junior Username: dubalbal Post Number: 45 Registered: 10-2004 |
Hi folks , any suggestions how to make time go faster before i see some pics ? alain | ||
| jacko
Intermediate Member Username: jacko Post Number: 151 Registered: 10-2002 |
Hi Alain. You'll probably have to email valentino or Mica and ask for a FTC thread to be set up. Be patient though - it could take a while. graeme | ||
| dubalbal
Junior Username: dubalbal Post Number: 46 Registered: 10-2004 |
Hi Graeme , Thank's for your advice...it's a long to wait indeed , but on the other hand , what an exciting one too !!!...Btw , i go as often as i can to dublin ( with ryanair ) , is shannon closer to your place ? ALAIN | ||
| jacko
Intermediate Member Username: jacko Post Number: 154 Registered: 10-2002 |
Nope. Shannon is on the west coast of Ireland so much further away from Edinburgh than Dublin is. Why do you ask? graeme | ||
| dubalbal
Junior Username: dubalbal Post Number: 48 Registered: 10-2004 |
well , we're actually planning to go back to dublin for 2 days , this time , we would go with our drummer and his girlfriend to have a ( one more ) super nice time in dublin together . It would be great to meet an alembifriend and even more : see him on stage ! What do you think ? we would stay at the royal dublin hotel ...probably | ||
| jacko
Intermediate Member Username: jacko Post Number: 155 Registered: 10-2002 |
Alain. Your Geography is a bit off ;-) I'm in edinburgh,Scotland which is probably closer to belgium than it is to dublin ;-( Hope you have a good time in dublin. It's somewhere we've often thought of visiting but have never got round to. graeme | ||
| grateful
Junior Username: grateful Post Number: 32 Registered: 12-2004 |
Alain, I sympathise, as I too am in "the waiting state". At least you have one, I'm awaiting my first (and probably only ) one. Unfortunately, patience is the only answer. Mark, ago | ||
| dubalbal
Junior Username: dubalbal Post Number: 49 Registered: 10-2004 |
Hi Mark , ...i perfectly understand what you're saying about the " waiting state..."...and just like you , patience is the only answer . Well , when i think about it , i do prefer to be in a waiting state than a state of " nothing to wait for " ...!!!!!!!!!! mine should be for july or august , what about yours , can you give me the specs of your nex guitar ...and eta of course ? | ||
| grateful
Junior Username: grateful Post Number: 33 Registered: 12-2004 |
Hi Alain, I'm awaiting a Further guitar in birds eye maple with inlays. I just love the swirly, fractal-like patterns of birds eye, though I must admit your quilted maple is stunning. Eta I don't know, but would guess around the end of May. I know you can't throw one of these beautiful instruments together in a couple of weeks and "the waiting" will be worth it. | ||
| dubalbal
Junior Username: dubalbal Post Number: 50 Registered: 10-2004 |
Hi Mark , You'll be the owner of a great instrument for sure . I wish you the best musical time you've ever had with a guitar . I'll be glad to look at the pics you'll surely post in the show case section !!! ALAIN | ||
| grateful
Junior Username: grateful Post Number: 34 Registered: 12-2004 |
Hi Alain, Thanks for the good wishes and same to you with your bass. I have asked for an FTC thread so pictures will appear in the not too distant future I hope. Having ordered an Alembic, my Strat now seems boring! Mark | ||
| dubalbal
Member Username: dubalbal Post Number: 55 Registered: 10-2004 |
Hi Mark , ...i know what you mean , i always say to myself : how am i doing to play on a spoiler model model...??? and in fact , this spoiler is truly great , because it's an alembic of course !!! The bass i'm waiting for is a series 2 , should be great , even more than that . Ijust hope to have it for july , we play in a big festival around the 15 , and the 13 august , we play in a huge festival and should be opening for placebo and other well known band ...so i hope to have it for that time !!! ALAIN | ||
| dubalbal
Member Username: dubalbal Post Number: 60 Registered: 10-2004 |
Hi Folks , I spoke to Valentino this friday and told things were on their way . First Pics should come this coming week or the next one ... Bye ALAIN | ||
| dubalbal
Intermediate Member Username: dubalbal Post Number: 103 Registered: 10-2004 |
Hi Mica , Hi Val , ...just to know , is there still enough of this quilted maple to grace another top of a mark king new balance k body 4 strings ? ALAIN | ||
| valvil
Moderator Username: valvil Post Number: 700 Registered: 7-2002 |
Hello Alain, Chip is gone for the day, so I'll ask him tomorrow and let you know. Valentino | ||
| dubalbal
Intermediate Member Username: dubalbal Post Number: 122 Registered: 10-2004 |
Hi Val , Do you know if there's a slice left for another bass ? Many thanks ALAIN | ||
| valvil
Moderator Username: valvil Post Number: 718 Registered: 7-2002 |
Sorry Alain, it's all gone... Valentino | ||
| palembic
Senior Member Username: palembic Post Number: 2034 Registered: 9-2002 |
All the sausages went up in the Alembic personel Barbeque last week. Paul TBO | ||
| byoung
Member Username: byoung Post Number: 78 Registered: 12-2004 |
Mmmm... Barbeque. Although I usually grill sausages, I bet they're pretty good barbequed. Brad | ||
| palembic
Senior Member Username: palembic Post Number: 2035 Registered: 9-2002 |
No ...rats ...I forgot the wise lessons of Brother Alan: it is grill ...not Barbeque. Only overhre in Belgium we call a party where we grill in the garden for instance a Barbeque. Ooops My mistake Paul the ashamed one | ||
| lbpesq
Senior Member Username: lbpesq Post Number: 493 Registered: 7-2004 |
Dear Paul, yhntbao* Where I grew up - New York - grilling and barbequing, so long as it was dad out back doing it with charcoal - was the same thing. I've been in California (32 years) and it's the same thing here too, except that some people now use propane grills instead of charcoal. While sausages can be grilled indoors, they are grilled on the barbeque outside. Now if I could only find a Weber with purpleheart lams, LEDS, and a smoke-traveling-towards-the-eyes- of-the-cook filter, I'd have it made. Bill, tgo * "you have nothing to be ashamed of" (Message edited by lbpesq on June 10, 2005) | ||
| byoung
Member Username: byoung Post Number: 79 Registered: 12-2004 |
Hey Paul, I was just being pedantic. Sorry. To make up for it, I have a recipe for grilled sausages: Ingredients: Beer (I usually use Guinness*) Onions Green Peppers (optional) Sausages Slice up the onion and green pepper, optionally saute them in butter. Put everything in a pan that you won't mind putting on your grill (e.g. a chafing pan, I usually use a disposable one). Let it marinate for a few hours. Throw the pan on the grill (out of the way). I usually let this mixture get good & hot, and then I pull out the sausages and grill them. The beer, of course, heavily influences the taste, get something you like. Brad * just to pre-empt the pedantry police (i.e. It's not beer, it's a stout!)-- Guinness is a stout beer, but a beer nonetheless. See: http://www.guinness.com/us_en/beer/draughtcan/default.aspx | ||
| palembic
Senior Member Username: palembic Post Number: 2036 Registered: 9-2002 |
Moders ...what a CLUB!!! I learn about cooking, sailing, motorbiking, heavily modified cars, high Elf vocabulary, sound physics, construction material, glass sculpting, leather carving, airbrushing, artist and writers ... and sometimes ...it's about music. Even stronger ...from time toi time it is about basses ...and rarely wehave that weird name Olympic-or-whatever coming up. HA! Ain't this a beautiful club??? Paul the bad one Thanks for the recepy Brother Brad. I'll try it. | ||
| marcm
Member Username: marcm Post Number: 96 Registered: 12-2003 |
brad, paul, bill and of course alain, the lucky owner of the the very broad sausages like bill, i, too, am from the new york metro area (ok, i was raised in new jersey, but only 21 miles from the holland tunnel!). and as a member of the same age cohort as bill and paul (i'll be 51 on tuesday), i, too, remember a time when 'grilling' and 'barbequeing' meant the same thing. i seem to recall that 'barbeque' was the more common usage, way back when but for some reason, up here in vermont over the past fifteen years or so, the cooking process in question has come to be known almost exclusively as 'grilling'. after a quick call to a local chef, i have learned that the word 'barbeque' is used among professionals nowadays mostly as an adjective for things that are grilled with a sauce (usually brown or reddish, and spicy and/or sweet and/or smoky in flavor) on them -- e.g., 'bbq spareribs' or 'bbq chicken'-- rather than as a verb or a noun. so in the language of vermont chefs, for what that's worth, brad's sausages would be 'grilled', not 'barbequed' brad, i use almost the same exact grill prep as you do, with guinness extra stout, but with a finely julienned habanero pepper added to green, yellow, and orange sweet peppers, sweet onions, and sweet sausages. the bittersweet smoothness of the guinness seems to work well with the heat of the habanero yeah, this is a pretty cool club. thank you all for making it that way marc | ||
| palembic
Senior Member Username: palembic Post Number: 2038 Registered: 9-2002 |
Brother Marc!!! Long time no see! 51 on tuesay huh??? Me 50 on Wednesday! Yeehoooo! How is the Belgian Beer thing doing in Vermont?? Did you taste the old Bruges cheese with Duvel yet???? Paul the bad one | ||
| keith_h
Member Username: keith_h Post Number: 89 Registered: 2-2005 |
But here in the south grilling and barbeque are the cooking methods. Grilling is done over direct high heat. Where as BBQ is slow cooking indirectly with a low heat, usually somewhere between 200-275 degrees Farenheit. The use of sauces and the types vary greatly depending upon the region. For example in the eastern part of North Carolina pork is typically shredded and mixed with a vinegar and hot pepper mixture. In western NC they use a tomato, vinegar and pepper based sauce. While in South Carolina they are known to use mustard based sauces. In Texas the sauces tend to be Ketchup based. Again it is not the sauce that makes it BBQ but how it is cooked. Keith (Getting hungry as I write this) | ||
| s_wood
Intermediate Member Username: s_wood Post Number: 140 Registered: 5-2002 |
I would be happy to post my recipe for pulled pork BBQ, but I'm not sure which topic would bd an appropriate place for it! | ||
| byoung
Member Username: byoung Post Number: 80 Registered: 12-2004 |
Steve, Start up a new thread in the Miscellaneous section called Recipes. Bet it'll be popular. Brad |
